Cookwith

Name: Boogaloo Cauliflower Steak with Spicy Romesco & Herb Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large heads cauliflower (trimmed, cut into 1-inch steaks); 3 tbsp extra-virgin olive oil, divided; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp freshly cracked black pepper; 1/4 tsp chili flakes (optional); 1 cup roasted red bell peppers (jarred, drained or freshly roasted); 1/3 cup toasted sunflower seeds; 2 garlic cloves; 2 tbsp sherry vinegar (or red wine vinegar); 1/2 tsp lemon zest; 1/4 cup fresh parsley leaves, finely chopped; 1/4 cup fresh cilantro leaves, finely chopped; 2 tbsp fresh mint leaves, finely chopped; 1 tbsp capers, rinsed and chopped; 2 tbsp lemon juice (plus more to taste); 1/4 cup extra-virgin olive oil (for salsa); Sea salt, to taste (use sparingly for low sodium)

Boogaloo Cauliflower Steak with Spicy Romesco & Herb Salsa

CrushedLemon1034

Inspired by the freewheeling, border-blurring spirit of the 1960s, this Boogaloo Cauliflower Steak dish is a celebration of culinary rebellion and Mediterranean sunshine. Cauliflower, boldly roasted with boogaloo-worthy spices, gets the star treatment atop a smoky sunflower seed romesco—the kind you might share at a radical potluck. A bright, acid-laced herb salsa brings everything together with a burst of green, echoing the era's hunger for change and gardens grown in California sunshine. It’s a plate for dancing, sharing, and starting something deliciously new.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice cauliflower into 1-inch steaks. Arrange on baking sheet. Drizzle with 2 tbsp olive oil, sprinkle smoked paprika, cumin, coriander, black pepper, and chili flakes. Rub to coat evenly.
Roast in the oven for 25-30 minutes, flipping halfway, until golden and edges are crisp.
Meanwhile, make the spicy romesco: In a food processor, combine roasted red peppers, sunflower seeds, garlic, 1 tbsp olive oil, sherry vinegar, and lemon zest. Process until mostly smooth. Taste, and add a splash more vinegar or a pinch of salt if needed.
For the herb salsa: In a small bowl, combine parsley, cilantro, mint, capers, lemon juice, and 1/4 cup olive oil. Mix well and season with lemon juice to taste.
To assemble, spoon romesco onto plates, top with hot cauliflower steaks, and drizzle liberally with herb salsa. Serve with extra lemon wedges and a sprinkle of chili flakes if desired.